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Maris Otter Smash
- Thread starter gotbeer
- Start date
Oginme
Grandmaster Brewer
The recipe looks fine. What is your goal with this SMaSH? If it to get a feel for the hop flavor and character, I would recommend shifting much of the hop loading towards the end of the boil. Aim for a lower IBU to let the hop flavors come through. Maybe 0.5 oz at 60 min, then 0.75 oz at 15 min and 5 min.
When I do a SMaSH, I aim for around for about a 40 IBU with hop additions at 30 min, 15 min, 5 min, and whirlpool for 20 minutes with the IBU contribution equal for each of the additions. I get a good sense of the hop aroma from the whirlpool as well as the flavors from the late additions.
When I do a SMaSH, I aim for around for about a 40 IBU with hop additions at 30 min, 15 min, 5 min, and whirlpool for 20 minutes with the IBU contribution equal for each of the additions. I get a good sense of the hop aroma from the whirlpool as well as the flavors from the late additions.
Oginme said:The recipe looks fine. What is your goal with this SMaSH? If it to get a feel for the hop flavor and character, I would recommend shifting much of the hop loading towards the end of the boil. Aim for a lower IBU to let the hop flavors come through. Maybe 0.5 oz at 60 min, then 0.75 oz at 15 min and 5 min.
When I do a SMaSH, I aim for around for about a 40 IBU with hop additions at 30 min, 15 min, 5 min, and whirlpool for 20 minutes with the IBU contribution equal for each of the additions. I get a good sense of the hop aroma from the whirlpool as well as the flavors from the late additions.
Thank you very much for your reply. I actually have been reading for a while now and you are certainly correct about the hop additions. I want this beer to have have a hop burst but keeping that malt backbone. I will follow your hop guideline. By the way when you say to aim for a lower IBU, should i cut down on my 2 oz of hops?
Oginme
Grandmaster Brewer
If you move more of the hops toward the end of the boil, then the IBU will drop as a result of decreased time for isomerization. I typically aim for about 40 IBU (Tinseth) which basically fits within the style off an APA. MO in a SMaSH gives a very nice malt backbone at this bitterness level.
Thank you. I did notice my IBU dropping after moving to late addition. I cant wait to brew it. I was thinking about using US safale 05 to keep the smash simple and understand the characteristics of the malt and hops, or should i use something else?
Oginme
Grandmaster Brewer
US-05 is a very good choice.
One of the other tricks that I have done is to 'dry hop' into about half the bottles with a gram of hops as I am filling them. This gives me an additional dimension to evaluate (whirlpool vs whirlpool/dry hop) as I am doing my tasting.
One of the other tricks that I have done is to 'dry hop' into about half the bottles with a gram of hops as I am filling them. This gives me an additional dimension to evaluate (whirlpool vs whirlpool/dry hop) as I am doing my tasting.
Wow that sounds like a delicious mess i might just pick up on that. Maybe ill try on an real IPA batch. As of rite now I'm designing this Smash and a stout (which i also need some guidance) I wish i knew this trick before i bottled my extact IPA